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Tip

Chocolate flavoured coffee

Place 1 heaped tbsp finely chopped dark
chocolate in the bottom of each serving cup
with 1-2 tsp sugar. Pour over hot espresso,
then drizzle with single cream before serving.

Method

Place the flour, sugar and 1 tsp salt in a
mixing bowl, then rub in the pieces of butter
until the mix has the texture of breadcrumbs.
Tip in the yeast and eggs. Pour in the milk
and mix well until you get a soft dough (you
may need to add a little more milk). Knead
in a mixer with a dough hook for 7 mins or
by hand for about 15 mins until the dough
is smooth, soft and springy. Tip into a lightly
oiled bowl, cover with oiled cling film or a
clean tea towel, then leave to rise in a warm
place for about 1 hr or until doubled in size.

Make the filling: place the cinnamon, sugar
and pecans in a food processor, then whizz
until the nuts are finely ground. Punch down
the dough and knead to knock out the air,
then split the dough in two. Roll and stretch
each piece to form a 25 x 35cm rectangle.

Melt the butter for the topping. Brush half
all over each rectangle, then sprinkle half the
filling mixture over each. Use a rolling pin to
press the filling into the dough. Tightly roll
each rectangle up from one of the long
ends to get a thick log, then pinch the ends
together to seal. Cut each log into 8 pieces.
Can be frozen for up to 1 month.

Brush two 20 x 30cm deep baking trays
with melted butter. Mix the maple syrup and
sugar into the remaining butter, then pour
this over the bottom of each baking tray,
swirling around so it is coated. Sprinkle with
the pecans. Place the rolls on the tray, leaving
a gap of at least 2cm around each roll. Cover
with lightly oiled cling film, then keep in a warm
place for about 30 mins until lightly risen.

Heat oven to 180C/fan 160C/gas 4. Remove
the cling film from the tray, then bake for
30 mins until the buns are lightly browned
and feel firm. Serve warm, sticky-side-up.

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Comments, questions and tips

Comments

have made this recipe a few times now and love it! I left out the pecans because I'm allergic and just glazed with icing instead. I also agree with the comments about it taking longer to rise, almost double each time, but they turn out amazing in the end!

I made this at the weekend - absolutely delish!!! And very easy to make. I did find that my dough needed a lot longer to rise on both proves - almost 2 hours on the first and about 1 hour on the second rise. Nevertheless - the taste was amazing and the gooey topping was wicked!

Beautiful. I made the dough in the bread machine which made it even quicker. I cooked one batch and then froze another 2 which we ate over Christmas. Will definitely make another batch for the freezer. Enjoyed by my husband and 9 year old daughter alike.

Very tasty and went down very well with my family. They're not something I would do too regularly as they're very indulgent with all the butter and sugar used. However they are lovely as a treat every now and then. I think maybe next time I will do what katia said and skip the topping part and just glazed with some frosting (icing sugar + water) when they come out of the oven.

Think the milk should be warm to help the yeast to rise, and at that point, I guess you could melt the butter rather than rubbing it in. Didn't put the topping on and they're a bit dry. Hopefully that will be resolved when i ice them with frosting...and if not, will use the topping as suggested on the batch that's in the freezer.

I just made them now, and the pastry was made roughly measured but ti was still delicous!!! I tried it with frosting (icing sugar + water) and some with melted chocolate, and it was delicous still eating them now and going to make more 2morrow and keeping some 4 breakfast, well, if deres any left! Jessicaxx

Unfortunately I went through the long painstaking task of making the dough and then put them in the oven for 25 mins on an oven timer whilst I went out. Came back to hard, dark brown buns :o( Learning point never to leave when baking buns but I am not sure it needs 30mins in the oven to bake them...

The dough was great and I'll be using it again but I wasn't so keen on the filling. Super sweet and super sticky, since we're only a small family half the batch went uneaten as they were just a bit too sweet and they don't seem to reheat too well. Not that they weren't great but be warned it's quite the sugar hit! I also halved the amount of cinnamon as I'm not keen on it and it worked well, just a hint without being overwhelming.

A girl at work made these for my birthday a couple of years ago and about 20 of us asked for the recipe. They're easily the most requested birthday treat at work now, and I've made them more than once. An absolutely beautiful dough with the best filling. Worth every one of those calories (they had better be - you can't stop at one!)

A really great breakfast treat! I made the rolls and kept them in the freezer then for breakfasts I just poped some in the oven for fresh buns. To make it a bit easier, I used 100g of ground almonds instead of chopping up pecans and the filling was lovely.

My first time working with yeast and making buns. I make it a few times already last week, my family loves them. The first time, the milk was a little cold and the yeast did not work so well, buns not as risen as expected, but still taste very good. Second time, I proofed the yeast first with a little warm water and sugar and reduce the amount of milk slight in exchange for the warm water used. It came out excellent. Last time i baked it without the topping (make it lighter for breakfast), I reduced the baking time by 5 min it came out perfect!! It has become one of our family favourites now.

I urge anyone thinking of making these buns please do.... they are fab. I made them last night and had to stop myself at 3, they are so moreish. I've never used yeast or made any type of bread before and I found these simple to make. I can see myself making these again and again and again. Thanks for a super recipe!

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